Plant-Based Burger with Mustard-Dill Dressing

First, prepare the dressing: Put both types of mustard, white wine vinegar, agave syrup, and the plucked dill into a blender and blend briefly. Meanwhile, slowly pour in the olive oil until a homogeneous emulsion forms. Season with salt and pepper and chill until serving.

Fry the plant-based burger patties in a hot pan, on the grill, or in a preheated oven for about 2-3 minutes on each side. We recommend preparing them without additional oil for a golden-brown crust while keeping the core juicy. Once the patties are done, place a slice of vegan cheddar on each and let it melt briefly (preferably with a lid on the pan).

Slice the burger buns and briefly toast the cut sides without fat. Spread ketchup on the bottom halves. Top with lettuce leaves, then place the tomato slices and the burger patty with the melted cheese. Garnish with pickled gherkin slices, finely chopped onions, and a generous spoon of the dill-mustard dressing. Place the top bun and enjoy immediately. Bon appétit!